Classic Smash Burger

Divide 1 lb ground beef into 8 loosely packed balls, about 2 ounces each. Do not overwork the meat.

In a small bowl, whisk together 2 tbsp mayonnaise, 1 tbsp ketchup, and 1 tsp yellow mustard to create the burger sauce.

Spread 1 tbsp butter evenly over the cut sides of the 4 potato buns. Toast them in a large cast iron skillet over medium heat until golden brown, then set aside.

Increase the heat under the skillet to high until it is lightly smoking.

Place 4 beef balls into the skillet. Immediately smash them flat using a stiff metal spatula, pressing down with a second spatula or heavy object for 10 seconds to ensure a flat, even patty.

Season the patties generously with 1/2 tsp kosher salt and 1/4 tsp black pepper. Let cook undisturbed until the edges are deep brown and lacy, about 1 to 1.5 minutes.

Carefully scrape under each patty with the spatula to retain the crust, then flip. Place 1 slice of American cheese over 2 of the patties, then stack the other 2 bare patties on top of the cheese-covered ones.

Remove from heat after 30 seconds. Repeat the cooking process with the remaining 4 beef balls, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 2 cheese slices.

Assemble the burgers by spreading the sauce on the bottom buns, adding 4 pickle slices per burger, topping with the double meat and cheese stacks, and closing with the top buns.